Cocktail/Mocktail & Dessert Pairing for 5x02

“Ballet” Cocktail

1.5oz smoky scotch
1oz amaretto
0.5oz lime juice
0.5oz fig simple syrup*
dash of aromatic (angostura) bitters
top with ginger beer, to taste
cinnamon stick

“Ballet” Mocktail

1.5oz lapsang souchong tea
0.5oz lime juice
0.5oz fig simple syrup*
dash of almond extract
top with ginger beer, to taste
cinnamon stick

Add all ingredients from either the cocktail or mocktail, except the ginger beer and cinnamon stick, to a cocktail shaker with ice and shake. Strain into a glass, top with ginger beer, and place the cinnamon stick across the rim of the glass with the edge hanging off. Use a match or lighter to burn the end of the cinnamon stick for several seconds - it will release a nice wisp of smoke over your glass. Drop the burned cinnamon stick into the drink and stir a couple times before enjoying.

*Fig Simple Syrup

1 cup sugar
1 cup water
1 cup dried figs, roughly chopped
juice from 1/2 a lemon
dash of vanilla extract

To make the fig simple syrup, add all syrup ingredients to a small saucepan. Stir occasionally while bringing to a boil, then lower the heat to a simmer for 10 minutes. Remove from heat and cover with a lid for 20 more minutes to allow the figs to further steep. Strain with a fine mesh strainer into a jar or glass with a lid for storage in the refrigerator. Can be used still warm in this cocktail or mocktail recipe - just add extra ice to your shaker.

Cinnamon Macarons with Fig Filling and Almond Macarons with Whiskey Infused Dulce de Leche

Ingredients

100g egg whites (aprox 2-4 large eggs) 
¼ tsp cream of tartar
½ tsp amaretto/almond extract or ½ tsp cinnamon*
80g castor sugar 
125g almond flour
125g confectioners sugar 

Procedure

*Depending on what type of macaron you’re going to be making, the flavoring is added at different times during the procedure. The cinnamon can be added to the confectioners sugar/almond flour mix after it’s been sifted. The almond extract can be added slowly right before the remaining sugar is added.

Preheat your oven to 325°F (163°C).

Wipe down a large glass or metal mixing bowl with lemon juice or vinegar. Add egg whites. Cover and refrigerate for 24 hours, then bring to room temperature.

Line 3 large baking sheets with silicone baking mats or parchment paper. Set aside.

Add cream of tartar and extract to egg whites. Using a stand mixer fitted with a whisk attachment, beat together on medium speed until very soft peaks form. This takes a few minutes of beating. At first, the mixture will be foamy. Once you have soft peaks, stop beating. Add about 1/3 of the superfine sugar. Beat on medium-high speed for 5 seconds, then with the mixer continuing to run, add another 1/3 of the sugar. Beat for 5 seconds, then with the mixer continuing to run, add the remaining sugar. Beat on medium-high speed until stiff glossy peaks form. Stiff peaks do not droop down. You can turn the bowl upside down and the egg whites will not move or spill out.

Sift the almond flour and confectioners sugar together in a large glass or metal mixing bowl. Slowly fold the beaten egg whites into the almond flour mixture in 3 separate additions, folding until combined before adding the next addition.

After you add all of the egg whites, pay very close attention to the consistency of your macaron batter. Continue folding the batter until it thins out to the consistency of honey. 

Spoon the macaron batter into a piping bag fitted with a medium round piping tip. The macaron batter is very drippy, so transferring to the piping bag can be messy.

Holding the piping bag at a 90 degree angle over the baking sheet, pipe batter in 1.5 – 2 inch rounds about 1-2 inches apart on prepared baking sheets. The piped macaron batter will flatten out. Bang the pan a couple times on the counter to pop any air bubbles. Let the piped macarons sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly “feet.” Do not let them sit out for longer than they need to because they could begin to deflate.

Bake for 13 minutes at 325°F (163°C). As the macaron shells bake, they should form feet. To test for doneness, lightly touch the top of a macaron with a spoon or your finger (careful, it’s hot). If the macaron seems wobbly, it’s not done and needs another 1-2 minutes. If it seems set, it’s done. 

Let the shells cool on the baking sheet for 15 minutes, then transfer to a cooling rack to continue cooling. The macaron shells may stick to the parchment paper/baking sheet if you try to remove them too early. If this is happening, let them cool on the baking sheet a little longer before removing.

After cooling, the shells are ready to fill and sandwich together. You can spread the filling with a knife or pipe it using the same round tip you used for the macaron batter.

You can eat right away or refrigerate them for 12-24 hours so the macarons and flavors can mature. Bring to room temperature before serving. 

Fig Curd 

Ingredients

9 oz ripe figs
2oz ginger beer
1oz water
1 small pinch sea salt flakes
2 tbsp unsalted butter
3 tbsp sugar
1 egg - large
1 egg yolk - large
1 tbsp lime juice

Procedure

Trim the top and bottom off the ripe figs. Trim to the point where you reach pink flesh. Cut the figs into rough ½" chunks.

Add the chopped figs to a medium saucepan along with the ginger beer, water and lime juice and add a small pinch of sea salt flakes. Cook the figs over a medium heat until the pieces are soft enough to easily squash with a spatula, around 5 minutes.

Add the unsalted butter and the sugar to the figs.

Continue to stir over the heat until the sugar and butter have melted, around 1 to 2 minutes.

Use a stick blender or regular blender to puree the fig mixture until it is as smooth as possible.

Add the whole egg and egg yolk to the fig mix and blend again until everything is incorporated.

Strain the mixture back into the saucepan. This will remove the remaining pieces of fig skin.

Stir the mix over the heat until it has thickened. Make sure the mixture is no hotter than a very light simmer.

You can keep the heat low, it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes off the pan.

The curd is ready once it coats the back of a spoon or spatula. This should take no more than 4 to 5 minutes. You will know it is ready when it stops getting any thicker.

*If your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd. 

Pour into jars and wait for it to cool before placing it in the refrigerator. 

Whiskey Dulce de Leche

Ingredients

1 14oz can of sweet condensed milk 
½ tsp smoked salt 
¼ cup whiskey 
zest of an orange 

Procedure 

Pour all ingredients inside a mason jar and stir them together. Leave a little space at the top of the jar so the milk has room to expand.

Place the closed mason jar upright inside a slow cooker or pot. Add water to the slow cooker or pot so that the water covers the glass part of the jar, not the lid. I usually leave the water covering up to the empty space I left so that the milk can expand.

If making on the stove top, cover with a lid and set over high heat. When the water is boiling, lower the heat to a simmer. Simmer for approximately 3-4 hours. Keep the lid on. Check the pot every 30-60 minutes to make sure that the water level is where it needs to be. Add more hot water as necessary.

If making on the slow cooker, set it to low and cook for 10 hours.

You can periodically check the color of the dulce de leche to verify if it’s close to being ready. It should be a medium caramel color. Use tongs to lift the mason jar carefully. Once it’s done, either wait for the water to cool a bit, or carefully remove the jar with tongs and oven mitts. DO NOT open the jar right away. Let it cool off before opening or placing it in the refrigerator.